Doug Adams is more than his fried chicken. You have to feel for the man, who vaulted to food TV name-check in 2014 as a contestant on Top Chef with a dynamite plate of Texas-inspired fried chicken, served with watermelon pickles, jalapeño jelly, and a drizzle of honey. When rabid fans visited him at Imperial, where he was executive chef under Vitaly Paley until 2016, you can guess what they wanted: stout, bearded, TV personality Doug Adams and that damn fried chicken.